RUM CAKE

Cake Ingredients
• 1 (18.25 oz.) package yellow cake mix
• 1 (3.4 oz.) package vanilla instant pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup rum
• 1/2 cup vegetable oil
• extra sugar for pan
Glaze Ingredients
• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/4 cup rum

Preheat oven to 325 degrees F. Liberally grease (either with cooking spray or butter) a Bundt pan, and then pour sugar into it and swirl around until the entire inside of the pan is coated in sugar. (Discard any remaining sugar.)
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter into pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, and then turn out onto serving plate and then poke a bunch of vertical holes all over it with a toothpick. Spoon the glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
Glaze Instructions:
In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup rum.